Grilled Tilapia with Lemon Basil Vinaigrette Recipe

We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio

Nutritional Facts

Directions

For vinaigrette, in a small bowl, whisk the lemon juice, 2 tablespoons basil, olive oil, garlic, capers and lemon peel; set aside 2 tablespoons for sauce. Sprinkle fillets with salt and pepper. Brush both sides of fillets with remaining vinaigrette.

Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Brush with reserved vinaigrette and sprinkle with remaining basil.Yield: 4 servings.

Originally published as Grilled Tilapia with Lemon Basil Vinaigrette in Healthy Cooking
April/May 2010, p57

"My husband thought our tilapia filets were too delicate to put on the grill (they were under 6 oz each), so I broiled them. The recipe said I could do that, right? :-) I think grilling would be a much better option, and will make them that way next time. Also, I am very used to using bottled lemon juice and have never minded it before ... but somehow it really stood out as kind of bitter and sour in this recipe. So, next time I will also use fresh lemon juice. I watch enough cooking shows to know that I should allways use fresh lemon juice, but I get lazy sometimes. Still, a very enjoyable recipe. Thank you for submitting it."